Goal #27. Grow garlic (1/2 Done)

Last night I planted my garlic cloves. I've read in several places online that garlic is traditionally planted on the shortest day of the year and harvested on the longest day of the year (Winter and Summer Solstices). Hopefully by June 21st I'll be eating homegrown garlic.

I took a bunch of cloves off some store bought garlic heads and planted them in a couple of planters I keep on the front porch. I also had some hard little cloves that were in the bottom of a bag of garlic heads that our "garlic guy" at my old job grew. I wasn't sure if these were viable seeds but I'll try it anyway. They probably won't do anything...

I might plant a few larger cloves out on the side of my house to see if they grow better in different soil.

Garlic is cheap at the store but I thought it'd be fun to eat something I grew.

Over the past couple of years I've planted tomatoes, cucumbers, and herbs. Every year the deer or rabbits eat my tomatoes. Right when they are about to start turning from green to yellow I'll go out and the whole bush will be completely bare of.

The cucumbers were ok. If I ever do those again I'll chose a different variety. The ones I planted were like pickling cucumbers. Someone gave me a recipe for pickles but I'd rather buy them. My mom never really taught me how to can stuff...

The herbs...well the herbs aren't really my friends either. I was trying to grow mint when I was on a Mojito kick but I couldn't ever get it to produce enough to harvest before the bugs ate it. I've had chives growing in a planter for 4 years. Whenever I think the winter cold has killed them they come back even bigger in the Spring. We hardly ever eat chives though. I killed a rosemary plant twice now and my parsley and basil never does right either.

My friend gave me a butter lettuce plant last year which was doing great until one day I went to water it and it was missing....There was a fat caterpillar in the planter that scarfed down the entire plant.

If I didn't have a sneaky/curious toddler and and sunny window sill in my kitchen I'd grow more indoors. I saw a book on Martha Stewart's show about growing ANYTHING indoors. Pineapple, passionfruit, dragonfruit, citrus, and on and on and on....

Fingers crossed on the garlic!

Goal #78. Eat at 5 local restaurants we haven't tried yet (3/5)

I forgot to post about 2 of the local restaurants I've tried.

About a month or so ago my friend, Kandyce, and I met up at Peppers Market and Sandwich Shop in Morrisville. I had a coupon from my CitiPass book for BOGO entree and figured since we hadn't ever eaten there we'd try it. I looked at the menu online and everything sounded so good.

I ended up getting their:

Black Bean Burger ... $ 8.35

"This house-made Black Bean Burger is unlike any you have had before. Combined with vegetables, fresh herbs, topped with provolone, lettuce, tomato, avocado, and Peppers Light Herb Sauce. Served on a fresh baked ciabatta roll."

It came with a choice of chips, pasta salad, and some other sides but since I LOVE pasta salad that's what I got.

I had never had a black bean burger before but it was really good and filling. The pasta salad did not disappoint either.

Kandyce got a grilled chicken sandwich. I'm not seeing the one she got on their online menu. She said it was really tasty.

I gave her my punch card that I got since the shop is closer to her house. I told her she might want to bring her husband there but she said he probably wouldn't eat there. He'd take one look at the menu and say "Where are the wings?"


Today we met for lunch again since our husbands were at a Panther's football game in Charlotte. I was really wanting some Greek food so we went to Neomonde Baking Company. I had heard good things about a different location they have.


I tried their:

Lunch Box Special

"Half-sandwich or wrap, two of our delicious salads/sides, and one pastry. Mmmm!"


For my sandwich choice I got the Chicken Shawarma Sandwich, my sides were Tabouli and Hummus and I got pistachio baklava.


Chicken Shawarma Sandwich
"Grilled chicken with our authentic garlic paste. Topped with ripe tomato, pickles, and our delicious lemon-tahini sauce."


It was delicious. My bill was over $9.00. I'm not used to spending that much on lunch. Kandyce said Greek Fiesta was just as good and cheaper (I think it's a chain).


Either way, I got my Greek fix!!

Goal #95. Create 10 things found on craft blogs (4/10)

We've been needing a new tree topper for our naked tree. We used to have a lighted angel that was really pretty but the way it was supposed to attach to the tree was really flimsy. I had some leftover wired ribbon from the ribbon we use as streamers down the tree. We didn't put those on this year because we weren't sure if Ryan would mess with them.

 I decided to make a large bow to top the tree. I finally sat down today and did it. Here's the link to the video I used as a guide.




And here's the final product. Mind you, it's the first bow I've ever made with wired ribbon. It was really fun to make. I think I'll make one for the mailbox too!

Next year maybe we can add the streamers too!

Roasted Red Pepper Stuffed Chicken Breasts

I made these last night along with a Normandy vegetable medley with garlic butter sauce. The original recipe came from Rachel Ray. I can't find it online but I'll just tell you my version. Ryan liked it too!

Stuffed Chicken Breasts
Serves 2 (or however many you need :)

2 boneless, skinless chicken breasts, pounded to 1/4" thickness
1 jar of roasted red peppers
Laughing Cow spreadable swiss cheese (Garlic Herb is what I use) 30 calories per triangle!

Spread an entire triangle of swiss cheese over one chicken breast (I patted them dry with paper towels). Place a single layer of the roasted red peppers over the cheese, roll up and secure with toothpicks. Sprinkle salt, pepper, garlic and onion powder on the outside of the chicken. Rachel did hers in the skillet but last night I just put them on a baking sheet, covered in foil and sprayed with cooking spray, in the oven at 350. I think they baked for about 30 minutes but I kept checking them with the thermometer. They were at 160 when I pulled them out. It's reccommended that poultry be 180 but mine is ALWAYS dry when I let it get to that.

You can make quite a few of these roll ups with one jar of peppers and 1 package of the cheese. I had about 1/2 a jar of peppers left over after making 3. I think there are 8 triangles of cheese in a package. Just adjust your chicken breasts accordingly!

Edamame Dumplings

Another one for Eileen. :)

This came from a Cooking Light Magazine probably about 6 years ago. I've made them several times but not recently. I've been wanting to make them again though! I really like them because they aren't fried.

These make a great appetizer.

Sauce
2 T. chopped green onion
2 T. low sodium soy sauce
1 tsp. honey

Dumplings
1 cup frozen shelled edamame (green soybeans)
1 tsp. fresh lemon juice
1 tsp. dark sesame oil
1/2 tsp. ground cumin
1/3 tsp. salt
20 wonton wrappers
2 tsp. cornstarch
Cooking Spray
1/2 cup water, divided.

1. Combine ingredients for sauce, stirring with a whisk. Set aside.
2. Cook edamame according to package directions; drain. Rinse edamame under cold water; drain well. Combine edamame, juice, sesame oil, cumin, and salt in a food processor and process until smooth.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon of the edamame mixture in the center of each wrapper. Moisten edges of dough with water, fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
4. Heat a large non-stick skilled over medium-high heat. Coat pan with cooking spray. Arrange half of the dumplings in a single layer in pan, reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover and cook 1 minute or until liquid evaporates. Repeat with the remaining wrappers and filling. Serve immediately with sauce. Yields 4 servings of 5 dumplings each and 1 tablespoon of sauce.

**You could probably serve these in one of those bamboo Chinese/Japanese steamers to keep them warm. Good presentation too.

Goal #85. Get an advent calendar for Ryan

I totally forgot that I picked up an Advent calendar at Hallmark weeks ago. It's really a countdown to Christmas calendar. I wanted to make him one that had parts of the nativity story on each day but...there was no time. Maybe next year. This is the one I got him.

It's a magnetic cookie sheet to put on the refrigerator. Each day has a cookie shaped magnet.

A few recipes...for Eileen

I figured I'd post a few of my favorite recipes that I know my Aunt Eileen will like!

I like this recipe because it's easy to whip up, filling enough for dinner, and is even better the next day. The garlic is pretty strong in this dish so make sure you aren't the only one eating it!

from FamilyTime.com

Tuna and Tortellini Alfresco

1 package (9 oz.) BUITONI® Refrigerated Three Cheese Tortellini, cooked, drained and kept warm (I just use dry tortellini and cook it according to the package, it's much cheaper--$1.50 vs. $3.50 or more for refrigerated)

1 large tomato, chopped

1 can (3.8 oz.)sliced ripe olives

1 can (7 oz.) white tuna in water, drained and flaked

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons capers

2 tablespoons finely chopped, fresh basil or tarragon

1 tablespoons finely chopped, fresh parsley

2 large cloves garlic, finely chopped

COMBINE tortellini, tomato, olives, tuna, oil, vinegar, capers, basil, parsley and garlic in large bowl. Serve warm or cold. Season with ground black pepper.

SO GOOD! I might make this over the weekend.
................................................................................................................

This one is vegetarian. It's hearty and delicious.

from Allrecipes.com

Farmer's Market Vegetarian Quesadillas

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup chopped red onion

1/2 cup chopped mushrooms

1 tablespoon olive oil

cooking spray

6 (9 inch) whole wheat tortillas

1 1/4 cups shredded reduced-fat sharp Cheddar cheese

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Several Goals...

Goal #11: Try 75 New Recipes

I keep a binder with recipes I've printed off and I found one I put in there a long time ago but haven't tried yet.

Chicken Piccata Salad

1/4 Cup Extra Light Olive Oil
1/4 Cup Fresh squeezed lemon juice
5 teaspoons white wine vinegar
2 teaspoons minced shallots
Black pepper to taste
1/2 of a 4 lb. Rotisserie chicken, shredded
1 1/4 cups orzo, cooked per package directions
14 oz. package of frozen broccoli, cooked per package directions
1/3 cup capers, drained

Whisk olive oil, lemon juice, vinegar, shallots and pepper in a small bowl. Set aside. Combine remaining ingredients in a large bowl. Pour dressing over everything and toss to make sure everything is coated well.

**Side Notes** I sauteed 2 chicken breasts (seasoned with salt, pepper, garlic and onion powders) in olive oil instead of using a rotisserie chicken. I did not have a shallot so I used a little onion and a clove of garlic. Also, I used Real Lemon Juice instead of fresh.

This was a very good, light, dinner. Ryan couldn't get enough of it. He like tangy things. I think it would have been less tangy if I used a fresh squeezed lemon.

Goal #53: Cook 3 things from every cookbook I own

I have a recipe book I inherited. I'm not sure from whom but I think it was my late Grandma BeeBee's. It's from the Junior League of Baton Rouge. I couldn't figure out the year it was printed but in the front it had a list of all their editions starting in the 1959 and the last was 1972. I'm thinking this was the 1972 edition. Either way, there are some weird recipes in there. Turtle soup to name one. I might have trouble finding 3 recipes out of this one...I might stick to the desserts or breads.

I chose to make cabbage rolls. I saw Giada on Food Network make some that were very similar.

Cabbage Rolls
1 large head of cabbage
1 pound ground beef
1 pound ground pork
1 T. butter
1 T. Salt
1/2 tsp. black pepper
2 small onions, minced
1 clove garlic, minced
1 cup cooked rice (I used brown rice)
1 No. 2 can of tomatoes (wasn't sure what No.2 meant but I ended up using 2 14.5oz cans)

Gently pull off eight large cabbage leaves from the head. Simmer in 1" boiling water, covered for 5 minutes. Drain and lay out for filling. Combine ground beef and pork. Saute in butter until brown. Add salt, pepper, onions, garlic and rice. Fill leaves with mixture, using 1/8 of it for each. roll up each, folding ends to center. Secure with toothpick. Place in greased skillet. Add tomatoes, cover and simmer for 45 minutes. Or may be cooked in oven at 350 for 45 minutes. Remove toothpicks. Serves 4.

**Notes** I did not saute the meat in butter. There's already enough fat. I couldn't successfully pull off cabbage leaves from the head so I dropped the entire head into a pot of boiling water then once they softened up a little I pulled them off. I filled each leaf with as much as I thought it would hold, rolled it up and put it seam side down. I don't think I would make these again. Although they were tasty it just took too much to prepare.

Goal #36:Walk 20,000 steps in 1 day

Over Thanksgiving we went down to Orlando, FL to visit some friends we haven't seen in years. We had the opportunity to go to Disney World. After walking ALL DAY LONG we all decided that I had more than likely walked at least 20,000 steps. I didn't have a pedometer with me but the only way to get around was to walk. If you've ever been to Epcot and Animal Kingdom you know it's BIG!

Goal #95. Create 10 things found on craft blogs (3/10)

Here are the two crafts (and a bonus craft) I made for a friend's baby shower.


Diaper Cake


The main hostess of the baby shower asked if I could make a diaper cake. I had never made one but a friend made me one for my shower so I knew how they were constructed. I used this video to make sure I had it right.

You can Google or Youtube search just about anything. It's great!

And here's the finished product!!

Sock Cupcakes

Also, I made these ADORABLE sock cupcakes. Everyone thought they were real. So easy to do, just follow the tutorial below!

Personalized Letters
I didn't find this tutorial online but I made the baby's monogram with paper mache letters and acrylic paint and a damask stencil. These match the bedding for the nursery.

Tortellini Florentine Soup

I found this recipe in a Better Homes & Gardens magazine 3 years ago on my way back from an Atlanta business trip. It's been awhile since I've made this one but it's simple, quick, and delicious. I made it with the leftover chicken from Tuesday night.

 

Tortellini Florentine Soup

Ingredients

• 1  9-oz. pkg.  refrigerated 3-cheese tortellini
• 2  14-oz. cans  reduced-sodium chicken broth
• 1  10-oz. container  refrigerated light Alfredo pasta sauce
• 2  cups  shredded deli-roasted chicken
• 1/2  cup  oil-packed dried tomato strips, drained
• 3  cups  lightly packed packaged fresh baby spinach
• 1  oz.  Parmesan cheese, shaved or shredded (optional)

Directions

1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2. In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.